Fermented from the juice of freshly picked, fully ripe raspberries, which gives it particularly impressive aromas.
Combines wonderfully with a few drops of walnut oil and is a splendid ingredient for preparing fresh salads.
Gölles Raspberry Vinegar also lends an attractive zest to dishes with an exotic character and goes well with shellfish. Last but not least, genuine raspberry vinegar is also a fine seasoning for summery desserts.
The Gölles family has been cultivating orchards in the sunny hill country around Austria’s Riegersburg Castle for four generations. Since the early 1980s, they have specialized in manufacturing fine vinegars and premium spirits by hand.
This quest for prime fruit for the distillery and vinegar production is at the heart of the commitment at Gölles to cultivating old fruit varieties that are now exceedingly rare.
Fruit-based vinegars are not to be confused with fruit-flavoured vinegars. The latter rarely have the fine taste and aroma of the former. Fruit vinegars cost more than flavoured vinegars, but if you’re looking for extraordinary tastes and aromas, try a fruit vinegar from Gölles.
This 50-year old Sherry vinegar is produced entirely in Jerez de la Frontera, in Andalusia, Spain.
The ageing process is the “criaderas y soleras” method, which involves a system of casks (initially used to store wine) placed in a pyramid. The vinegar passes slowly from the top barrel (criadera) to the barrel at the bottom of the pyramid (solera), where it is periodically decanted and passed through the middle-layer barrels.
This lengthy process gives to this type of vinegar its amber colour, aroma and distinctive taste. A truly exceptional vinegar!
Bodegas José Páez Lobato is a Spanish family enterprise that has a cellar containing more than 4,000 American oak barrels (500 litres each) and all the requisite equipment for maintaining their vineyard and processing their wines, sherries and vinegars.
The distinctive qualities of Jerez vinegars are a result of intensive care and slow maturation in American oak barrels: amber colour, delicate and fine aroma, and excellent taste. Not surprising their Jerez vinegars are exceptional.
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice or nearly any other liquid containing alcohol that yields its key ingredient, which is acetic acid.
Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. In fast production processes, vinegar may be produced in less than a day.
There are various methods of slow fermentation. See the Guide to Vinegars to learn more about methods used to produce better quality vinegars. And what about balsamic vinegars? Well, they are not really vinegars…
